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"Fast, Easy, Elegant, Delicious"
4 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon flour
1 tablespoon thyme
1 tablespoon chopped basil
1/2 teaspoon salt
1 pint heavy cream
1/2 teaspoon Kitchen Bouquet
2 pounds pork tenderloin medallions
2 pounds homestyle egg noodles, cooked and drained
Parsley, for garnish
Brown pork medallions in large skillet; cook until juices run clear. Remove from skillet and set aside.
Put butter and garlic in skillet and simmer for 1 minute. Add flour and blend well. Add seasonings, cream and Kitchen Bouquet and cook over low heat until thick.
Place pre-cooked noodles on large platter. Arrange medallions on top, overlapping. Cover with herb sauce. Garnish with parsley.